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  • The Australian Women's Weekly

    COOK, FREEZE, EAT!

    Jan 29, 2020 6 minutes

    Roast chicken with green pumpkin and broccolini curry

    MAKES 4 PORTIONS PREP AND COOK TIME 50 MINUTES (+ STANDING TIME)

    1 tablespoon extra virgin olive oil
    1.2kg chicken, patted dry, butterflied

    GREEN PUMPKIN AND BROCCOLINI CURRY

    1 tablespoon extra virgin olive oil
    2 red shallots, sliced thinly
    ¼ cup (75g) green curry paste
    500g butternut pumpkin, peeled, cut into
    3cm pieces
    400ml can coconut cream
    2 bunches broccolini (350g), trimmed, halved crossways
    1 tablespoon brown sugar
    2 tablespoons lime juice

    SESAME CAULIFLOWER RICE

    1 medium cauliflower (1.5kg), cut into florets
    1 tablespoon sesame oil
    3 green onions, sliced thinly

    ASSEMBLY INGREDIENT

    Thai basil leaves, to serve

    1 Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. Rub oil over chicken; season well. Place chicken on lined tray; roast for 50 minutes or until juices run clear. Cover loosely with foil. Rest for 15 minutes before carving.

    Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook shallots, stirring, for 2 minutes. Stir in curry paste; cook 1 minute. Add

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